INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE
I was looking for something different to do with lentils and came up with this warm salad. It is loaded with veggies and has a tartness to it that complements the lentils nicely.
Provided by Soup Loving Nicole
Categories Salad
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
- Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g
LENTIL SALAD WITH MUSTARD VINAIGRETTE
Delicious, summer salad that is good on its own, served over mixed greens or with rice. Vary it according to your pantry/desires.
Provided by Papagayita
Categories Lentil
Time 30m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
- Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
- Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
- Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.
Nutrition Facts : Calories 288.5, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.1, Sodium 188.6, Carbohydrate 42.8, Fiber 20.7, Sugar 3, Protein 17.4
LENTIL SALAD WITH BALSAMIC VINAIGRETTE
Categories Salad Onion Low Fat Quick & Easy Lentil Spring Vegan Parsley Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
- Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
- Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.
WARM LENTIL- HAM SALAD WITH DIJON CREAM
This main-dish salad from Cooking Light can be served at room temperature or chilled. It does not call for any salt, I assume because of the ham, but I add a bit of salt anyway.
Provided by GaylaJ
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place lentils in a large saucepan and add water to 2 inches above the lentils.
- Bring to a boil, cover, reduce heat, and simmer 20 minutes, or until tender; drain well.
- Combine sour cream and next 5 ingredients (through pepper) in a large bowl.
- Add lentils, ham, celery, and onion, and toss well.
Nutrition Facts : Calories 356.5, Fat 12.4, SaturatedFat 5.3, Cholesterol 54.2, Sodium 146.3, Carbohydrate 34.8, Fiber 15.7, Sugar 3.2, Protein 26.3
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